ONLY WITH CIDER CAN IT TASTE SO GOOD

OUR UNIQUE PROCESS

MINOT CIDER HOUSE: EXPERTISE AND PASSION AT THE SERVICE OF TASTE

One of the great features of the cider of Minot Cidery is the use of the closed-tank method rarely used in the production of sparkling cider in Quebec.

This method is realized in two stages. The first step is a conventional fermentation of apple must in order to obtain a still or flat cider. The second stage takes place in a closed tank where a second fermentation is activated in order to obtain and store the carbon dioxide which prompts the bubbles. At this point, the bottle used for the traditional Champenoise method is replaced by a pressure resistant steel tank. Yeasts are then added to the fermented cider. No additional sugar is needed. At a temperature maintained at 13°C, the magic of secondary fermentation begins. It lasts between four and six weeks, and can be stopped at any time, depending on the volume of carbon dioxide or CO2 desired.

The closed-tank method at Minot Cider House produces fine sparkling ciders, in which the signature of the apple dominates. Several reasons can be given for this, including minimized handling and a closed circuit which prevents air from altering the cider. Thus, the entire bouquet of apple ends up in the bottle!

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SCALLOPS LACQUERED IN DU MINOT DES GLACES PINEAPPLE AND ROASTED RED PEPPERS AND SPICES HONEY, CURRRY, APPLE AND SMOKED NUTS DRESSING

INGREDIENTS

  • Big U10 scallops
  • 4 ripe pineapple slices 1cm thick
  • 1 red pepper
  • ½ tsp spice mixture curry- coconut mix
  • 100 ml apple, honey and curry dressing
  • Salt and pepper
  • 100 ml Du Minot Des Glaces
  • 1 tablespoon butter
  • 2 drizzles of oil
  • Smoked nuts
  • Onion or watercress sprouts

PREPARATION

Cut the pepper into eight pieces and put them in a bowl with the pineapple. Add the spices and oil. Light the barbcue and grill until a nice grill marks. Reserve for later.

In a preheated pan, put the butter and oil. Using a small knife trace a grid on one side of the scallops and place them in the pan. Brown well on both sides. Remove the scallops from the pan.

Deglaze with DU MINOT DES GLACES and let reduce until syrupy. Return the scallops to the pan and coat them generously with the syrup.

To assemble the dish, place a piece of pepper on a piece of pineapple and a scallop on top. Sprinkle lightly with chopped smoked nuts and with apples, honey and curry dressing. Garnish with onion or watercress shoots and with a drizzle of pan syrup.

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